about
Preventing gastric sieving by blending a solid/water meal enhances satiation in healthy humans.Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers.Assessment of mastication with implications for oral rehabilitation: a review.The role of oral processing in dynamic sensory perception.Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages.Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.Human digestion--a processing perspective.Shear and extensional rheology of commercial thickeners used for dysphagia management.The influence of oral processing, food perception and social aspects on food consumption: a review.Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut.Sucrose release from polysaccharide gels.Bolus matters: the influence of food oral breakdown on dynamic texture perception.Oral processing of emulsion systems from a colloidal perspective.Composite foods: from structure to sensory perception.Impact of oral processing on texture attributes and taste perception.Kinetics of bread crumb hydration as related to porous microstructure.Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.Fretting Corrosion Behavior of Experimental Ti-20Cr Compared to Titanium.The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative.Mass transfer and nutrient absorption in a simulated model of small intestine.Characterization of yield stress and slip behaviour of skin/hair care gels using steady flow and LAOS measurements and their correlation with sensorial attributes.Modelling the human response to saltiness.Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture.Fluid mechanics of eating, swallowing and digestion - overview and perspectives.Defining the end-point of mastication: A conceptual model.In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluation.Clinical applications of IDDSI framework for texture recommendation for dysphagia patients.The effect of storage temperature on blue cheese mechanical properties.Human capability in the perception of extensional and shear viscosity.Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.The effect of aging on mastication and swallowing parameters according to the hardness change of solid food.Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations.The influence of auditory and visual information on the neuromuscular control of chewing crispy food.The impact of food structure on taste and digestibility.Multimodal mechanisms of food creaminess sensation.Development of a simple model device for in vitro gastric digestion investigation.Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate ViscosityMesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal TractRelating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels
P2860
Q34287236-C8C57D69-192B-4B98-B83E-C7B04F982EEAQ37051860-3F6CEE4B-5612-420C-B430-FC27B0050DC3Q37829468-A435BE2B-8120-4441-B6F2-9EA91CF7896CQ37871095-0B250985-2B99-4553-BC68-BF2186DF12BDQ38260392-622C0684-486C-43CC-85CD-6885C9FF4963Q38369880-24FE9706-03CF-437E-B60C-0DFF415D9D3DQ38678602-F9CAB8DD-0E5F-40E4-9591-22326F637C70Q38681554-1C461300-0854-4AEF-A1C5-C0D1073B79CFQ38688442-E6CC0182-4BEC-41AA-AABC-CF82707F59DDQ38802955-B3805672-9819-451C-A959-82EEFD7C7D0DQ38824606-9A07A6F0-192F-4EB4-9A0F-12167BDE745EQ38898496-FA91578B-2C2C-475F-A7D5-719A138C1D28Q38974534-5C319635-8312-4E01-8BC8-1ED40CA3A254Q38976919-BC589707-7C0A-403F-886F-8AE681E5D045Q38989285-D00FAF3A-9D8A-4F98-802F-FD9654D5D31CQ39455573-6E5BF5B1-D2DE-46FD-A00B-AC8C68B18A12Q39551276-0420713C-1DB2-4B09-B12E-5980BD513BDBQ40012936-B03785CE-2B69-4C11-B2A4-26D73593591EQ41785092-8D97404B-A1CD-428F-8BFA-E755F058C71EQ42775434-569D5C65-E777-4C54-8C55-BE6C4292E89FQ42932648-737B10A6-319A-434B-AFF9-19AB812BE3C9Q43488228-922861DA-0D2E-4622-AACE-DBFF594267A9Q43491230-5DFC33AA-F2E1-41C6-9D66-0514B660CA3EQ44862101-C755308C-2729-4AB4-84E5-9F40148FCB70Q46806172-A8003A23-CD08-45E2-908B-D3436E99C79AQ47611890-A957897E-F060-47EE-A014-C5BC92302AEFQ47800525-BBFE75C0-F3DC-4E0E-BC98-D9346DE31668Q47834165-3F897C64-6226-465B-AC71-DD9AA84A0325Q48053084-D0D6156D-48B0-42D3-9781-6F453E5144F9Q48261531-8E21138F-1AE0-4F50-B593-43EFB3B2F562Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5Q48261556-2409A073-9F64-44E3-AA98-7934432359FEQ48518955-511ECEE5-3917-46FE-B75A-87AA937DD9C6Q50981545-E29E3D65-D9F0-4A8A-BCAA-9CFBD6E5D6D5Q51327283-C2424D88-96F0-419A-A3CD-3D5496BE1732Q52842661-7A8D00E9-0B81-44F5-A4BF-ED7D8499C60DQ52845310-AEB5B00F-0B63-4264-8A97-CF08505031B8Q55091958-0ACF0A2A-B520-4D2F-8426-06A031843C5BQ57401092-1873C7A0-8E04-4555-B31F-4CF313EDBCADQ57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
P2860
description
article
@en
im Januar 2009 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2009
@uk
ലേഖനം
@ml
name
Food oral processing—A review
@en
Food oral processing—A review
@en-gb
Food oral processing—A review
@nl
type
label
Food oral processing—A review
@en
Food oral processing—A review
@en-gb
Food oral processing—A review
@nl
prefLabel
Food oral processing—A review
@en
Food oral processing—A review
@en-gb
Food oral processing—A review
@nl
P1433
P1476
Food oral processing—A review
@en
P356
10.1016/J.FOODHYD.2007.11.013
P50
P577
2009-01-01T00:00:00Z